Start by activating the yeast. Combine milk, ¼ cup sugar, and dry active yeast in a small bowl, and stir until dissolved. Place it in a warm place and let the yeast activate.

Next, cut the butter into smaller pieces. Place them into a small or medium bowl and heat it in the microwave for 30 seconds or until melted. Set aside to cool.

Now beat eggs and the remaining ¾ cup of sugar together at high speed for 5 minutes. Reduce the mixer speed to low. Add sea salt, vanilla, melted butter, yeast, and mix for an additional 30 seconds or so.

Switch to a dough hook attachment and whisk in dry ingredients into the wet ingredients by adding ½ cup of the sifted flour at a time until the dough becomes smooth and not too sticky, for about 10 minutes.

Remove the hook attachment and place the dough into a warm place and let it rise for a couple of hours.

While the dough is rising, it's time to make the filling. Place all the filling ingredients (except pecan chips and caramel sauce) into a large bowl.

Whisk together using a hand whisker until the sugar dissolves and all ingredients are well combined. Set aside until ready for use.

Time to assemble our delicious pumpkin bread! Start by setting the oven temperature to 350 F to let the oven preheat.

After the dough rises, transfer it onto a lightly floured work surface, then roll it into a ball.

Next, split the dough in half and place the second half back into the bowl and cover it to prevent the dough from drying.

Coat the first chunk of dough with flour and roll it out into a neat large rectangle.

Pour half of the pumpkin filling mixture over the dough and spread it out evenly. Sprinkle ½ cup of pecan chips evenly over the filling and then, drizzle some caramel sauce on top.

Using a pizza cutter, cut the dough into small squares (or rectangles).

Stand (or lean) one small piece of the slice on top of another in a 9 by 5-inch loaf pan lined with parchment paper. Continue the process until the pan is filled from end to end.

Make sure to have 1” of the parchment paper sticking out on all sides of the pan to prevent the juice from spilling out of the pan. One whole rectangle cut into these small pieces should fit into one bread pan.

Repeat the same instructions with the second half of the dough. Place both pans into a warm place for 30 minutes for the dough to proof.

After the dough proofs, drizzle the top of the bread with caramel sauce and pecan chips and bake the bread at 350 F in a preheated oven for 40-45 minutes, or until a cake tester or toothpick comes out clean.

Remove from the oven, and let the bread cool in the pan for 15 minutes before transferring it onto a wire rack.

Let the bread cool to warm, and enjoy it with cold milk, latte, or tea and a little cream cheese on the side, if you prefer. Your delicious Pumpkin Bread is ready to be served!